Aogami Super sits at the top of the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, producing exceptional edge retention and a level of sharpness that rewards cooks who sharpen well. Sakai Takayuki wraps it in stainless hammered cladding with a kurouchi (black forge) finish - protecting the flanks while letting the carbon edge do the cutting work. Produced in Sakai since 1946, drawing on a blade-making tradition that stretches back over 600 years. The octagonal maple handle is lightweight and comfortable across grip styles.
The 200mm kengata is the larger format of the sword-like bunka style in this line - full chef knife length with the reverse tanto tip that handles detail work a rounded blade cannot. At 204mm blade length and 51mm height it has real board presence and the 2mm spine keeps the grind thin and responsive. Aogami Super at this length becomes a genuine professional workhorse - edge retention that holds through sustained prep and sharpens back quickly on quality stones. Weight: 5.6 oz (160g). Total: 363mm. Spine: 2mm. Blade height: 51mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
The 200mm kengata is the larger format of the sword-like bunka style in this line - full chef knife length with the reverse tanto tip that handles detail work a rounded blade cannot. At 204mm blade length and 51mm height it has real board presence and the 2mm spine keeps the grind thin and responsive. Aogami Super at this length becomes a genuine professional workhorse - edge retention that holds through sustained prep and sharpens back quickly on quality stones. Weight: 5.6 oz (160g). Total: 363mm. Spine: 2mm. Blade height: 51mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. The hammered stainless cladding with kurouchi finish requires no special care beyond standard carbon steel maintenance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at high hardness rewards good sharpening technique and responds beautifully to stropping between sessions.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Hammered
- Finish: Kurouchi (Black Forge) with Tsuchime (Hammered) Cladding
- Edge Grind: Even 50/50 Double Bevel
- Handle: Octagonal Maple
- Weight: 5.6 oz (160g)
- Blade Length: 204mm
- Total Length: 363mm
- Spine Thickness at Heel: 2mm
- Blade Height: 51mm
